Coconut Flan
1 cup Sugar
4 large eggs or egg substitute
1 can Native Forest® Organic Coconut Milk
Pinch Sea salt
Fresh mango slices and mint leaves for garnish
- Preheat oven to 350ºF.
- Place ½ cup of the sugar in a small heavy saucepan over low heat.
- When sugar begins to melt, stir gently until it dissolves completely.
- Continue to cook, watching very carefully, until it turns a light brownish color then remove from heat immediately.
- Do not allow it to darken further as it will turn hard and unusable!
- Pour remaining sugar evenly into four or six custard cups and set aside.
- Beat eggs in a medium mixing bowl. Heat coconut milk with remaining sugar and salt until boiling.
- Add hot milk slowly to the eggs, whisking constantly.
- Gently pour into prepared custard cups.
- Place cups in a large baking pan around them 2/3 high with water.
- Bake 35-40 minutes or until centers are set.
- Remove and let cool slightly.
- Run a knife around the edges of the cups then invert onto plates.
- Serve warm or cool garnished with fresh mango and mint leaves.
